Dad’s Creamy Cauliflower Soup

Dad’s Creamy Cauliflower Soup was always a favorite growing up, so easy, made with just 5 ingredients!

Dad’s Creamy Cauliflower Soup

I am re-sharing this recipe in honor of my Dad who passed away Friday. I am heartbroken to lose such a great man, but have comfort knowing he is finally resting in peace. My Dad loved to cook, making many of the dishes he cooked for us will bring back the memories of our childhood and the love we felt from him.

Both my parents loved to cook and no doubt that has rubbed off on my brother and I. My Dad’s style of cooking was very different from my Mom’s since he was born in Prague, Czech and she was born in Colombia. As you can imagine, the meals we group up with were pretty eclectic, but one of the simplest recipes my Dad made was this soup.

As a kid, we had a cup of homemade soup almost every night before dinner. I wasn’t always happy about this, because believe it or not, I was pretty picky. But on the night’s we had this soup, I never complained.

My father lost his vision a few years ago, so sadly he no longer cooks. But thankfully he is still with us, and I’ve been trying to learn some of the dishes he once cooked. This one is EASY, only 5 ingredients and you have yourself a warm, delicious bowl of soup that is so light you can serve this as a first course for dinner or with a half sandwich for lunch.

There is no cream added, the silky texture is simply from pureeing it. Dad used water and chicken bouillon which I often do (I use Better Than Bouillon) but here I used chicken broth instead; use whatever works for you. Sometimes I add some diced carrots, or even celery – there are no rules here.

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Delicious cauliflower soup. My husband and I loved this soup! It is the second soup recipe of yours that I have made (the first was the cream of asparagus). Both turned out great and were simple to make! Thank you for sharing your recipes.

Do you think I can use the Instant Pot following the same directions, making the roux on Saute, then adding the cauliflower, onions, and broth, then Pressure Cook for 5 minutes, then using the immersion blender?

I stumbled across your site last night and was excited to find this recipe as I had two heads of cauliflower in the fridge. I doubled the recipe for extra soup and halved the butter, but still came out wonderfully. Also didn’t have any chicken broth so I subbed with vegetable bouillon. Reminds me of a cream soup that I used to get with fried chicken in South Korea when I was a kid. Such a beautiful yet simple dish. Thank you.

Thank you for sharing a part of your life with your Dad and sorry for your lost. I’m making it now and wanted to to thank you again for this will be shared today with my 88 yr mom and I’ll run some also over to my son, wife, and new granddau!!!.. I had a wonderful father too who I lost few yrs. back and I’m reflecting on how thankful I am, so I appreciate it.!!! It smells and brings a sweet aroma of reflection to this kitchen with “family time gatherings”!!! Thank you again.

Why have I waited so long to make this? It is So easy and SOOOO tasty! This is why I cook on the weekends — to be able to look forward to a home-made lunch at work all week long. ALong with a roll-up of the tuna garbanzo salad this fits right in with my reduced calorie coal for the week.

Thank you so much Gina for sharing this delicious soup recipe! I love cream soups and this takes the cake for being yummy and healthy at the same time. It’s not heavy like potato soup so you feel no guilt with bacon and cheese as a garnish. I love avocado and bacon with it. I have the fondest memories of being in the kitchen and watching my mother, grandmother and aunts whip up their magical dishes. Nobody made cobbler like my grandmother. The best part was pulling out her pastry board and playing in the extra dough. I would have loved being in you Dad’s kitchen. I’m glad you appreciated his gift of cooking so he can continue giving thru you. Again, thank you Gina. I will always honor him when making this recipe.

Made this on Sunday and had for lunch Monday. It’s so delicious and so quick and easy to make. I garnished it with a little grated gruyere cheese and a crumbled bit of bacon to jazz it up and fresh diced parsley. Looking forward to making this luscious soup again soon. Thanks for a wonderful family recipe!

It should be called Dad’s “Dreamy” Creamy Cauliflower Soup. Soooo good. I love this soup so much. I’ve made it three times. Two heads of cauliflower makes about 2 1/2 quarts. Freezes very well. I prefer creamy soups over brothy ones, and this one fits the bill with all the comfort and none of the guilt.

This simple soup is DELICIOUS I used what I had on hand.. No added salt veggie broth, carrots, clerey, a little red bell pepper, onion and of course cauliflower.( wanted to clean out fridge). Followed instructions and it came out nice and thick and smooth thanks to an immersion blender. Will totally make this again.

I absolutely LOVED this recipe. I love how creamy it is, it tastes like a high fat/calorie soup without eating a high fat calorie soup. It was SO butter tasting and good!

I made a couple of changes, I don’t have an immersion blender so I used our normal blender. The cauliflower blended so well you couldn’t see the individual grains anymore.

A dash of paprika, cayenne pepper, and a tablespoon of sesame oil (I LOVE THAT STUFF) upped the calories a little bit, but added to the flavor profile which was already so good. I used salted chicken broth too, because I’m a salt monster. What a wonderful recipe, I’m sorry about the loss of your father, and thank you to him for this recipe and to you for sharing it with the world.

I’m a huge lover of this recipe and make it in big batches to last me through the week. I try to have a low calorie intake and when I make it, it turns out to be about 50 calories for a HUGE portion. I was wondering if you had any recommendations for other spices to put in it? I’m not an experienced cook and don’t know the flavor profile of a lot of different spices. Do you know – or have an idea – of other spices that would be good in it? Paprika? Cumin? Etc?

Just made this for the 1st time yesterday and all I can say is WOW! This soup is wonderful! I like cauliflower, not my favorite vegetable tho, but I will definitely make this again. The texture is smooth and silky but thick enough to be very satisfying and I love the fact that no cream or half & half is needed to make it. I used all vegetable broth and added about 2 tsp of Better Than Bouillion chicken to it to give it a little more flavor and it was fabulous. Don’t have an immersion blender so I puréed it in my blender—worked like a charm. I sprinkled a little Parmesan cheese on top for flavor but is equally good without.

I LOVE this recipe!!!Just made a big batch today as its cold and rainy here in San Diego!!!I leave out the butter and flour and it still comes out creamy. Added half a serrano chili and boy, did THAT spice things up. Maybe a tad too much but its still delicious!!!Going to be sure to have this on hand after my knee surgery since I will be down for a couple months. So great its no points without the flour and butter.

I am sorry to hear about your father. The joy he had in cooking and feeding his family is reflected in your blog and recipes, which in turn inspires so many, including me. The impact of one person can never be truly known, I hope you can find some comfort in that his life has impacted so many in such a positive way.

I enjoyed this recipe. I added carrots and garlic. My daughter, husband and i really enjoyed it. I have kidney problems and am tending to follow a vegan diet. So i really appreciated this recipe cause i love soup.

Welcome!

Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).